SPICE-ROASTED BUTTERFLIED CHICKEN

What else do you really need to have a great dinner? - Roast chicken, potatoes and a good glass of red wine - or two!! This is one of our favourite recipes. You add the spices to the chicken, you put it in the oven, and that's it!! And it's sooo delicious you will be making it over and over again. From the cookbook 'The New Classics'.

INGREDIENTS

1 tsp dried chilli flakes

3 cloves of garlic, crushed

1/2 tsp smoked paprika (pimentón)

1 tsp dried oregano leaves

Zest of 1 lemon

1/4 cup (60 ml) red wine vinegar

1/4 cup (60 ml) olive oil

salt and freshly ground black pepper

1 x 1.6 kg whole chicken, butterflied

METHOD:

Preheat oven to 200C.

Position the chicken, breast-side down, so the back is facing up and the drumsticks are pointing towards you.

Using sharp kitchen scissors or chicken shears, cut closely along either side of the backbone and remove.

Turn the chicken, breast-side up, and press down firmly on the breastbone to flatten the chicken.

Tuck the wing tips under before roasting.

Season chicken with salt and pepper.

Place the chilli flakes, garlic, paprika, oregano, lemon rind, vinegar and oil in a bowl and mix well to combine.

Place the chicken on a baking tray.

Cut the lemon into thick slices and tuck under the chicken.

Pour over the chili mixture and spread all over the chicken to coat.

Roast for 45 minutes, brushing with the pan juices halfway through, or until cook through and golden.

SERVES 4

This recipe goes very well with potatoes. You can have it with Gratin Dauphinois or with Rosemary and Lemon roasted potatoes - see blog for recipes.